Shortcake with Berries from The Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant by Jonathan Waxman

Ingredients

• 2 cups (240 g) all-purpose flour
• ¼ cup (50 g) sugar, plus more for baking
• ½ cup (80 g) polenta
• 1½ cups (355 ml) heavy cream, plus more for baking
• 1 cup (240 ml) heavy cream
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 cups (290 g) blueberries
• 1 tablespoon confectioners’ sugar
• 1 tablespoon sugar
• 2 cups (290 g) of the best strawberries you can find